Now in cake shows past I haven't bothered going into this room. I've always felt like a pretender; a bit of a fool. I had this suspicion the security guards might sling me out by my ear or laugh when I produced my VIP pass.
Sometimes it's the little things. As a regular and often weary traveller, what I really don't want to do when I get into a hotel room is go crawling around on the floor, reaching behind desks and following lamp cables behind chairs... all to try to find a spare electrical socket to plug in a charger. And often there isn't a spare socket unless you unplug the mini-fridge or one of the lamps fi
Carlo Petrini's message was clear in his opening speech He said that indigenous races and the delegates at Salone del Gusto are the true intellectuals of the world. His request to all of us and to many more people around the world who were listening in was to protect Bio Diversity.
Of all of the dishes he cooked at the festival this was the one I wanted to taste the most, but I turned my back for a minute and it miraculously vanished into thin air. Or someone's tummy. So I asked Mike for the recipe. He made it with his award-winning pickled quails' eggs but you can give fresh eggs a gentle boil instead.
There have been no fridge doctors or crazy cold-turkey approaches to eating. What there has been is a growing interest in living a better life, but not just for me - I've seen a real sea-change of attitude towards the way we are all living our lives. Mine in part, I have to confess, has all been wrapped up with my slight obsession with social media. I'm an Insta-junkie.
Just four months ago, Bart started The Shortest Cookery Show on Earth on instagram. Cramming exciting recipes, shot in striking locations (in the middle of the Wadden Sea, on a house-boat in Amsterdam, on an Alaskan ice-plain, in a fishing boat off the Maldives) into just 15-seconds - we're not squidding!
I am hugely frustrated. Frustrated by a species slow to grasp new concepts, content to doggedly hold on to the status quo, with a terrifyingly strong grasp.
I've been travelling for almost two months and have spent the last week exploring the beautiful country of Guatemala in Central America. I didn't know what to expect. I'd heard it was a dangerous country, and I would need to have my wits about me to stay safe. It's also a poor country.
After living in Playa Del Carmen for a month I discovered some amazing places. If you've only got limited time, then here are my top picks.
Isn't it bloody frustrating when you want to go and eat at a restaurant but can't book? Well fear not because there are a few things you can do to increase your chances of getting that elusive table, or even to book it.
I thought I'd have a go at making an easy Crème Pat without the stress. I've figured it out and it works so well. This recipe I made at the weekend for the family and it is full of lovely middle eastern flavouring such as orange blossom, almonds and figs.
We start with the most delicious and light fettuccine you can imagine, from Jamie Oliver. It is full of traditional garden veggies, which give it an incredible freshness, whilst the smoked trout gives it a wicked twist. Make sure you serve this STRAIGHT away with a generous serving of parmesan for the ultimate dish.
I know the food historian Ivan Day carved his own but my woodworking skills are rudimentary at best. I'm investigating the possibilities of getting one made but on the other hand, unglamorous plastic pots store well in the fridge. Although in theory you can keep quince paste, once dried out, wrapped in greaseproof paper I prefer to play if safe and refrigerate it.
It's national curry week and I thought I'd make my own unique curry that I could share with you. It was 2 years ago that I won MasterChef with my Mauritian Mutton Curry and who would've thought that something that was a family classic would win a culinary TV show like MasterChef.
There's a lot more to this journey than just what you put in your mouth, and understanding that your lifestyle, mental state and external stressors also play a huge role in your health is vitally important.
Locals usually hold strong opinions about where the food is good and which places should be avoided, and whether you're looking for fine dining, classic local dishes or no-fuss street food, having some insider knowledge will ensure a more authentic dining experience.